Aloo Bhaja
Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Potatoes (10 minutes)
- b.Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
- c.Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
- d.Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
- 2
Step 2
- a.Season the Potatoes (1 minute)
- b.In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
- c.Gently toss with your hands to ensure every slice is evenly coated with the spices.
- 3
Step 3
- a.Fry the Aloo Bhaja (12-14 minutes)
- b.Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
- c.Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
- d.Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
- e.Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
- f.Do not cover the pan at any stage, as the steam will make the potatoes soggy.
- 4
Step 4
- a.Serve Immediately
- b.Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
- c.Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum crispiness, ensure the potato slices are bone dry before they hit the hot oil.
- 2Use a wide pan and fry in a single layer. Overcrowding steams the potatoes instead of frying them.
- 3Mustard oil provides the most authentic flavor. Heat it until it's slightly smoking to mellow its pungent taste.
- 4Maintain a consistent medium heat. If the heat is too high, the potatoes will burn before cooking through. If it's too low, they will absorb too much oil.
- 5Do not add salt while the potatoes are in the water, as this can draw out moisture and make them less crispy. Salt them just before frying.
Adapt it for your goals.
Aloo Posto Bhaja
Add 1-2 tablespoons of poppy seeds (posto) along with the nigella seeds for a nutty flavor and extra crunch.
Onion Aloo BhajaOnion Aloo Bhaja
Add one thinly sliced onion to the pan after the nigella seeds and fry until translucent before adding the potatoes.
Spicy Aloo BhajaSpicy Aloo Bhaja
Add 1/4 teaspoon of red chili powder along with the turmeric for an extra kick of heat.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this dish a satisfying accompaniment to any meal.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help combat cellular damage.
Digestive Aid
Nigella seeds (Kalo Jeera) have been traditionally used to aid digestion and soothe stomach ailments, adding a subtle therapeutic benefit to the dish.
Frequently asked questions
Aloo Bhaja is a simple dish with minimal ingredients. While it is shallow-fried in oil, it can be part of a balanced meal. The main ingredients are potatoes, a source of carbohydrates and potassium, and spices like turmeric, which has anti-inflammatory properties. For a healthier version, you can make it in an air fryer with significantly less oil.